Roman Chocolate Cookies
Roman Chocolate Cookies will remind you of gingerbread in texture and in taste. Olive oil subs in for butter and gives these cookies their special texture and flavor.
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Kulebyaka: King of Russian Salmon Pies
I am completely smitten with a smashing new cookbook on Russian cooking, “T-Bone Whacks and Caviar Snacks” (2018, University of North Texas Press), written by Sharon Hudgins, a Russian scholar and former University of Maryland professor. Sharon and I have known each other for many …
Recent Posts
Just the Recipe: Food Processor Chocolate Cake
Most food processor owners don’t know how versatile their machines really are. Making cakes is something the food processor does extremely well and extremely fast.
Recipe and Tips: Hungarian Walnut Torte
This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream. The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are leavened only by beaten eggs.
Just the Recipe: Angel Food Cake
If you want to create pure baking magic, and have an air-raising experience, make an angel food cake. Air, and air alone raises it to cloud-like puffiness. How to manage that? Read on to find out!
No-Knead Brioche Loaves and Rolls
When in doubt, bake! that’s my motto, and it’s what I do. You may want to, too. In fact, I encourage you to. The act of baking and the appetizing aromas that you’ll inhale will create happiness and good appetite. So I suggest you bake …
Just the Recipe: New York Style Crumb Cake
The main difference between a New York Style crumb cake and any other kind is the size of the crumbs.
Pulla: Finnish Cardamom Raisin Yeast Bread
Pulla Cardamom Bread, a national bread of Finland, is popular year-round in Finland. Hits the spot any time of day. For beast results grind the cardamom seeds with a mortar and pestle.
Just the Recipe: Make Palmiers with Quick Puff Pastry
Puff pastry can be turned into all sorts of sweet or savory creations. Here I show you how to make Palmiers, crisp multi-layered French pastries resembling palm leaves.
Just the Recipe: Scottish Shortbread
These buttery crunchy/tender cookies, made only from flour, butter, and sugar, owe their deliciousness to the quality of the butter. So be sure to use the best you can find.
Just the Recipe: Pound Cake
The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions of tiny air cells that expand in the oven’s heat causing the cake to rise magnificently
Just the Recipe: Chocolate Pecan Meringues
The original posting of this recipe has a funny baking story from Greg’s childhood. But, if you are looking for just the recipe, here it is! (The original is linked on the page.)
Improvisation. An adventure in cooking.
I have often said that a recipe is a guide. It’s a road map to success just so long as you follow the described path. When baking, sticking to amounts and methods, especially if it’s the first time you’re making a recipe, is essential. But …